Fish Finale

To end my blog....

I have decided to do something a bit different and move away from typical bbq food recipes. This week I have chosen to cook some of my favourite fish on the BBQ but was keen to try them in different ways. I started with salmon using a home made fajita mix and homemade pineapple salsa to give it a Mexican vibe. We then decided to try cooking a whole fish, I chose mackerel and decided to give it an oriental twist. Both work really well as they are quite meaty fish that absorb flavour. 

Mexican Salmon 

Ingredients 

1 large salmon fillet per person 

1 lemon (to squeeze at end)

Homemade Mexican Mix 

1 tsp chill powder 

1 tsp paprika 

1 tsp garlic powder 

1 tsp cumin 

1/2 tsp dried oregano

1 tsp sea salt

1/4 tsp fresh ground pepper

On The Side....

Pineapple Salsa 

Ingredients 

10 cherry tomatoes 

half cucumber

half red onion 

3 pineapple slices

small tin pineapple in juice 

1 lemon 

coriander  

*To prepare this dish you simply chop all the ingredients into small pieces and mix together with some lemon and pineapple juice from the tin. 

Method 

1. Put all Mexican mix ingredients into a bowl and mix well, then just rub it into the salmon

2. Place salmon fillets onto a bbq tray and cook for 3 minutes on each side

3. Serve with a drizzle of lemon juice and home made pineapple salsa 

3. We also added some spicy Mexican rice to give the dish a bit more spice.

Thai Infused Mackerel🐟

Ingredients 

1 whole filleted mackerel 

3 tbsp extra-virgin olive oil 

Thai Dressing 

1 large red chilli, deseeded and finely chopped

1 small garlic clove, finely chopped

small fresh root ginger, finely chopped 

2 tsp honey

finely grated zest and juice of 2 lime

1 tsp sesame oil

1 tsp Thai fish sauce 

Method 

1. Light bbq and allow flames to die down until ashes have gone white with heat

2. Make drizzle by whisking 2 tbsp olive oil and all all other ingredients together in a small bowl

3. Score each side of the mackerel with a knife about 6 times 

4. Brush the fish with with the remaining oil and season lightly 

5. Barbecue the mackerel for 5-6 minutes on each sides until fish is charred and eyes have turned white

6. Spoon the drizzle over the fish and allow to stand for 2-3 minutes before serving

Much Tastier than Shop bought...

Would highly recommend using the homemade spicy fajita mix for the salmon as it is so much nicer than shop bought without all the added sugar. The dish worked very well with the sweet and sour salsa which was also very simple and cheap to prepare. For the mackerel we were apprehensive about cooking a whole fish however it worked out well and the oriental marinade was delicious.